Green Salad with Green Goddess Dressing

My love affair with Green Goddess dressing began during a summer catering gig in Berkeley, where an aging hippie chef with silver braids taught me the magic of blending herbs fresh from the garden. The emerald dressing stained my fingers for days, but the taste was worth every green-tinged nail. Now whenever I make this salad, I still use his secret trick of adding a handful of spinach to the greens for a nutritional boost.

Last spring, I served this at a garden party where a thunderstorm forced everyone inside our tiny kitchen. As we huddled around the island, the bright herbs in this salad brought the outdoors in, and someone joked that the weather gods were just making sure we properly appreciated the Green Goddess. The name stuck, and now friends specifically request my storm day salad whenever they visit.

Ingredients

• Mixed salad greens: I prefer a combination that includes bitter greens like arugula alongside milder varieties for complexity and interest in every bite.
• Fresh herbs: This is where the magic happens both in the salad and dressing, so dont skimp or substitute dried herbs here.
• Avocado: Look for one thats just yielding to gentle pressure but not mushy, the perfect creamy counterpoint to the crisp vegetables.
• Anchovy fillets: These dissolve completely into the dressing, leaving no fishiness but adding an incredible umami depth that transforms the flavor.

Instructions

Blend the dressing:

Combine all dressing ingredients in your blender and watch the transformation as everything turns a vibrant jade green. You might need to scrape down the sides once or twice to make sure every herb gets properly incorporated.

Prepare your greens:

Wash and thoroughly dry your salad greens using a salad spinner or clean kitchen towels. Even a few drops of water will prevent the dressing from coating the leaves properly.

Layer with intention:

Rather than dumping everything in at once, build your salad by tossing the greens with just enough dressing to coat, then arranging the cucumber and radishes for color contrast. This way, every serving gets a perfect distribution of ingredients.

Add the finishing touches:

Fan the avocado slices around the edge of the bowl and scatter pumpkin seeds over everything just before serving. The visual appeal is almost as important as the taste.

Save to Pinterest

On my fortieth birthday, when everyone asked what fancy restaurant I wanted to visit, I surprised them by requesting a picnic with this salad as the centerpiece. We spread blankets under oak trees, and my niece, whod never tried radishes before, declared them magical pink coins after tasting them with the Green Goddess dressing. Now whenever I make this salad, I think of her wide eyed discovery of simple vegetables made extraordinary.

Seasonal Adaptations

In summer, I add fresh corn kernels cut straight from the cob and halved cherry tomatoes that burst with sweetness against the herbal dressing. Fall brings opportunities for thinly sliced fennel and segments of juicy pear, while winter versions might include roasted beets or finely shredded Brussels sprouts for heartiness. Spring is my favorite with the addition of tender pea shoots and edible flowers that make the plate look like a garden painting.

Make It a Meal

Ive learned that a simple protein turns this side into a complete dinner without overshadowing the glory of the greens. Cold poached salmon, leftover rotisserie chicken, or even a jammy egg with a sprinkle of dukkah makes for a satisfying meal that still lets the dressing shine. For vegetarians, marinated white beans or cubes of smoked tofu add substance without requiring additional cooking.

Serving Suggestions

The bright, herbal notes in this salad pair beautifully with simply prepared proteins like grilled fish or roast chicken, where the dressing can act as a sauce for both the salad and the main. I once accidentally spilled some dressing onto my daughters plain rice, only to discover it was a delicious mistake worth repeating.

• Serve in chilled bowls to keep everything crisp and fresh, especially in warmer months.
• Offer extra dressing in a little pitcher so guests can add more to their liking without drowning the greens.
• Keep pumpkin seeds separate until the last minute if serving to a crowd, as they can soften in the dressing.

Save to Pinterest

This salad reminds us that sometimes the simplest ingredients, when thoughtfully combined, create something far greater than their parts. When life serves you ordinary greens, transform them into something goddess worthy.

Recipe Questions & Answers

→ Can I make the Green Goddess dressing ahead of time?

Yes, the dressing can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Stir well before serving, as it may separate slightly during storage.

→ What can I substitute for Greek yogurt in the dressing?

For a dairy-free version, use plant-based yogurt or cashew cream. Sour cream also works well for a tangier flavor profile.

→ How do I prevent the avocado from browning?

Slice the avocado just before serving. If preparing ahead, toss slices lightly with lemon juice and add them to the salad only at the last moment.

→ Is this salad suitable for meal prep?

Keep components separate until serving—store greens in one container, dressing in another, and toppings separately. Assemble fresh when ready to eat for optimal crispness.

→ What proteins pair well with this salad?

Grilled chicken, shrimp, salmon, or chickpeas complement this dish beautifully. Add them after assembling for the best texture and flavor balance.

→ Can I use frozen herbs for the dressing?

Fresh herbs are recommended for the best flavor and color, but thawed frozen herbs work in a pinch. Use slightly less, as frozen herbs can become watery and concentrate flavors.